Cherry and custard soft cake

Soft, delicate and fragrant: these are the three adjectives that best describe this greedy cloud.

An excellent cake for breakfast or for a snack, especially delicious if served with a spoonful of custard cream on the side and a pour of cherry syrup.

MAKES 22-24 CM DIAMETER CAKE

READY IN 1h 5’

INGREDIENTS:

8,8 oz milk

Vanilla extract to taste

Peel of ½ lemon

3 egg yolks

2,3 oz sugar

0,7 oz corn starch

3 eggs at room temperature

9,1 oz sugar

½ lemon zest

4,4 oz seed oil

1 jar white yogurt at room temperature (I used Stuffer)

6,3 oz flour 00

3,1 oz potato starch

1 teaspoon baking powder

1 pinch salt

Butter and flour to taste for the pan

3 tablespoons cherries or sour cherries in syrup

STEP 1: MAKE THE CUSTARD

Pour the milk into a brick and add vanilla and lemon peel. Turn the heat on and wait until boils.

Meanwhile, in a saucepan (off the heat), mix the egg yolks, sugar and starch with a whisk to get a smooth cream.

When the milk has reached a boil, strain it and add it to the cream of egg yolks, mixing with a whisk.

Now put the saucepan on the stove and continue stirring until it has thickened (in maximum 8-10 minutes it is ready).

STEP 2: MAKE THE CAKE DOUGH

Place eggs, sugar and lemon peel in a bowl and beat with an electric mixer until the mixture is thick and swollen.

Now add oil a little at a time, continuing beating.

Add yogurt too.

In another bowl, sift together flour, starch, yeast and add them one spoonful at a time to the dough.

Finally add salt.

STEP 3: STUFF

Grease the pan and sprinkle with flour, removing the excess.

Pour the cake mixture into it, alternating it with the juice and cherries and teaspoons of cream (I recommend a little cream at a time, otherwise due to its weight it will tend to fall to the bottom during cooking).